Little Rock designer Tobi Fairley went mad for plaid during a recent trip to Scotland, which found her touring a variety of textile mills, including a tartan factory. After she brought a blue-and-green cashmere throw home to Arkansas as a souvenir, she used its color scheme as the springboard for a dinner party she hosted.

“I saw miles of gorgeous countryside, and I wanted to bring that home and share it with my guests,” says Tobi. “The trip generated so much inspiration for projects of all sizes—from entire rooms to my special dinner party.”

Instead of navigating guests to her dining room, Tobi charted a course for them that reflected the routes of her trip. Granted, her living room didn’t require a passport, but it did provide an intimate and cozy setting for the evening. Tobi’s gateleg table, which typi-cally lives in the hallway, was repositioned in front of the sofa, and chairs were slipcovered specifically for the gathering.

The table evokes a woodsy feel through natural elements and adaptations of them. On the host chairs, Tobi’s faux bois fabric from her home collection graphically depicts wood grain. Cups made of natural horn complement flatware with handles that look like twigs but are rendered in stainless steel.

Inspired by a meal of roe deer that she dined on in Scotland, Tobi introduced antlers into her party theme, hanging wooden deer heads on the wall where a sunburst mirror typically shines. Real antlers cradle menu cards announcing a dinner of Spice-Rubbed Petite Tenders of beef with Thyme-Roasted Grapes, Yukon Gold Potato and Celariac Gratin, and Sweet Potato Flan with Cranberry-Caramel Sauce.

Tobi switched out her living room’s sunburst mirror for carved deer heads by Roost. “Brass Berkshire” horn cups by Jayson Home add to the table’s rustic qualities. The centerpiece arrangement is by Cabbage Rose Florist.

A green-and-blue cashmere throw inspired the bold color scheme. “I thrive on bold palettes, and these colors remind me of a dress from my childhood,” says Tobi. “To make the colors seasonal, I threw in the chocolate brown.”

This appetizer is a savory version of the classic layered dessert. Make the beets and vinaigrette ahead of time. The goat cheese and whipping cream layer can also be blended and chilled ahead of time. Bring to room temperature before layering.

ROASTED BEETS:
Preheat oven to 350°F. Cut tops off beets; trim root ends. Place on sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper. Bring up sides of foil; seal with double fold. Fold in ends, leaving room for steam to build. (If using both regular and golden beets, wrap separately.) Place foil packet(s) on baking sheet; roast 1 to 1-1/2 hours or until tender.

When cool enough to handle, rub skin off beets using a paper towel. Dice beets. (Beets may be reserved, covered, up to one day.) Drizzle beets with remaining 1 tablespoon olive oil; season to taste with salt and pepper.

WALNUT VINAIGRETTE:
In screw-top jar combine walnuts, vinegar, walnut oil, olive oil, chives, shallot, honey, and mustard. Cover; shake well to combine. Set aside. (Vinaigrette may be made one day ahead and refrigerated. Bring to room temperature before using. Shake well.)

QUINOA:
In fine mesh sieve separately rinse and drain red and white quinoa. In each of two small saucepans combine one type of quinoa and one cup of lightly salted water. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. While the quinoa is still hot, stir 1/4 cup Walnut Vinaigrette into each type of quinoa.

Petite tenders, a cut from under the beef shoulder, rival filet mignon for tenderness. Special order them from your butcher. A Fire-Roasted Red Pepper Sauce can accompany the beef. The spice-rubbed beef should chill overnight before cooking.

*TIP: HANDLING HOT PEPPERS
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

In large pot with steamer basket bring water to boil. Add Broccolini to basket. (Or put Broccolini directly into an inch of boiling water.) Cover; reduce heat to medium. Cook 8 to 10 minutes or until just tender when pierced with fork.

Place Broccolini on serving platter. In small bowl whisk together mustard and honey. Slowly add vegetable oil, whisking constantly until combined. Stir in onion mixture. Season to taste with salt and ground black pepper. Drizzle mixture over Broccolini. Sprinkle with pecans, cherries, and cheese. Makes 8 servings.

TO CARMELIZE SUGAR: In large heavy saucepan, heat 1 cup sugar over medium-high heat until it begins to melt, shaking saucepan occasionally; do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes or until all of the sugar melts and is golden, stirring as needed with wooden spoon. Remove pan from heat. Using caution, gradually add cranberry mixture to the caramel. (Mixture will splatter.)